June 30, 2012

Akki roti using paneer and nuts

Its been long time i prepared akki roti. When i was in hyderabad, my neighbour(from karnataka) used to prepare her famous state dish every week in her home and  used to serve for me too with lovely coconut chutney.. Preparing akki roti is not so easy for me coz she used to tap the dough directly in hot tawa and prepare very thin and perfect round shape roti's. Those are lovely and memorable days, i used to learn lots of karnataka recipes from her and try out at home...and that too newly married, imagine the risk that  my husband took ;)
Tried this akki roti for yesterday dinner, very nutritious and healthy one for kids....I have seen so many kids of my cousin's who don't like nuts....You can try adding nuts this way too so that they get their nutrients in  diet...My memories of hyderabad made me to try this paneer n nuts akki roti :)

ok lets start our akki roti now.....

Ingredients :

1 Cup Paneer, grated
1 Onion, finely chopped
2 Green chillies
5 Cashews
5 Badams
2 Tbsp Groundnut, roasted
2 Cup Rice flour
Oil
Salt to taste
1/2 Cup Pudina and Coriander leaves

Method :

Grind Badams, cashews and groundnuts into fine powder, keep aside.
Coarsely grind green chillies, coriander leaves and pudina.
Now mix all ingredients and make dough by adding little water and oil.
Take handful of dough and make a ball.
Heat tawa, smear oil and rub it. Now place the ball in middle of the tawa and tap them gently to make thin round shaped roti.
Cook in medium flame.
Smear little oil. wait till one side get cooked and Slowly turn the roti's other side to get cooked.
Once done, remove from flame and serve hot with coconut chutney.



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Kitchen Chronicles  Go Nuts..
















Paneer Rolls

Ingredients :

2 Potatoes, boiled
1 Carrot, grated
1 Cup Paneer, Crumbled
1/2 Cup cabbage, chopped finely
3 Green chillies, finely chopped
1/4 Cup Coriander leaves
1 Tbsp Coarsely powdered Groundnut
cornflakes, powdered
salt to taste
oil for frying


Method :

Boil potatoes and grate it, keep aside.
Add grated potatoes, carrot, cabbage, paneer, green chillies, coriander leaves, powdered groundnut and salt in a bowl.
Mix well and prepare like roll.
Roll it in cornflakes powder.Heat oil in a pan and deep fry this roll in batches.
Serve hot with tomato ketchup.



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Paneer Kurma

Ingredients :

2 Onions, Finely chopped
1 Big Tomato, chopped
5 Green chillies, chopped
1/2 Tbsp Ginger garlic paste
1 Tsp Turmeric powder
1 Tsp Chilli powder
1 Tsp Garam masala powder
1 Cup Potatoes, chopped
1/2 Cup Peas
100 gms Paneer, chopped into cubes
1/2 Cup coconut paste
Salt to taste
1 Tbsp 

Method :

Heat oil in a pan and add finely chopped onions. Fry them till translucent.
Meanwhile, grind tomato and green chilli into fine paste.
Add ginger garlic paste to the onion and fry again.
Now add the tomato paste and saute well.
Cook for 2 minutes and add the turmeric powder, garam masala powder, chilli powder and salt.
Mix well and add the veggies.
Add little water and cook it for 5 minutes.
Now add the cubed paneer and cook it again for 3 minutes.
Add the coconut paste and mix well.
Simmer for couple of minutes and turn off the flame.
Serve with roti / chapathi or rice.



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June 29, 2012

Paneer Capsicum Masala

Normally i prepare this masala for chapathi roll. This time i tired stuffing it with rice roti. It was too good and yummy. Very easy recipe and can be stuffed in dosa too.

Ingredients :

1 Cup Paneer, crumbled
1/2 Cup Capsicum, chopped
1 Big Onion, finely chopped
2 Green chillies, finely chopped
1 Tomato, finely chopped
Salt to taste
1 Tbsp Oil

Method :

Heat oil in a pan and add the chopped onions, fry them till translucent.
Now add the green chillies and fry them again.
Add the chopped tomato, saute for a minute and add the chopped capsicum, salt and little water.
Cook until capsicum gets cooked. Add very little water because the mixture should be dry.
Now add the crumbled paneer and mix well. Saute for another 2 minutes in a medium flame.
Remove and keep aside.
I had stuffed this masala with rice roti. You can do with chapathi or dosa.



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Chicken Pudhina Kozhambu

Ingredients :

500 gms Chicken
1 Bay leaf
1 Star anise
Small piece of cinnamon
2 Onions, finely chopped
1 Big Tomato, finely chopped
1 Tbsp Ginger garlic paste
1/2 Cup Pudina / Mint
1 Tsp Turmeric powder
2 Tbsp Chilli - Coriander powder
1 Tbsp Oil
Salt to taste

Method :

Grind pudina into fine paste by adding little water, keep aside.
Crush coarsely the cinnamon, bay leaf and star anise.
Heat oil in a kadai and add the crushed masala.
Fry and add the chopped onions, fry them till translucent.
Add ginger garlic paste and fry them again for couple of minutes.
Add the chopped tomatoes and saute well.
Now add the pudina paste and mix well, cook for 2 minutes.
Add the turmeric powder, chilli - coriander powder and salt.
Mix well and add the chicken pieces.
Add little water and cook until chicken gets cooked.
Remove from flame and serve with hot rice.



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Chicken Fry

Ingredients :

For Marination :

250 gms Chicken
1 Tbsp Curd
1/2 Tsp Turmeric powder
1 Tsp Chilli powder
1 Tsp Ginger garlic paste
Salt to taste

For Fry :

2 Onions, chopped
1 Tsp Chicken masala powder
1/2 Tsp Turmeric powder
1/2 Tbsp Chilli powder
2 Tbsp Oil

Method :

Marinate chicken with the given ingredients above for 1 hr.
Grind onion into smooth paste.
Heat oil in a kadai and add onion paste, fry them for 3 to 4 minutes or until the raw smell goes.
Add the chicken masala powder, turmeric powder, chilli powder and salt. Mix well and fry for a minute.
Now add the marinated chicken and mix well.
Simmer the flame and cook the chicken without adding water.
Add little oil, if necessary.
Once done, switch off the flame and serve chicken fry with sambhar or rasam rice.



Linking this recipe with Master Chef Contest" @ Divya's Page








Paneer Tawa Roast

Ingredients :

100 gms Paneer, cut into big cube
1 Bunch Spring onions, chopped
1 Tbsp Lemon juice
1 Tbsp Chilli powder
Salt to taste
Oil

Method :

Add spring onions, chilli powder, lemon juice and salt in a mixie, grind into fine paste.
Mix with paneer cubes and marinate it for 3 hrs.
Heat tawa and place paneer pieces. Roast it adding little oil in a medium flame.
Serve hot with ketchup.



Linking this recipe with Master Chef Contest" @ Divya's Page





Spring Onion Paneer Rice

Ingredients :

1 Cup Rice, cooked
1/2 Bunch Spring onions, chopped
1 Onion, finely chopped
2 Eggs
1 Cup Paneer,Grated
1 Tsp Pepper Powder
Salt to taste
1 Tbsp oil / Butter

Method :

Chop spring onions and grind into fine paste.
Heat oil in a pan and add the chopped onion. Fry them for 2 minutes.
Break eggs and to the onion. Mix well for a minute.
Now add the spring onion paste and saute well.
Cook for 2 minutes and add the grated paneer.
Add salt and pepper, mix well.
Now add the cooked rice and mix well.
Serve hot.



Linking this recipe with "Master Chef Contest" @ Divya's Page

Chicken Balls/Cutlet

 
Ingredients :

2 Potatoes, Boiled and mashed
1 Big onion, finely chopped
4 Green chillies, finely chopped
1/4 Cup Pudina, Finely chopped
250 gms Boneless chicken
Salt to taste
2 Eggs
Cornflakes, powdered
Oil for frying

Method :

Boil potatoes, peel and mash them.
Mince the boneless chicken in a processor.
Now add chicken, onion, potatoes, green chillies, pudina and egg, mix well.
Beat eggs separately,
Make balls or cutlet shape from the chicken mixture.
Dip in beaten egg and roll it in powdered cornflakes.
Deep fry in a medium flame.
Serve hot with ketchup.



Linking this recipe with Master Chef Contest" @ Divya's Page



Paneer Pakoda

Ingredients :

1/2 Cup Wheat flour
1/2 Cup Besan flour
1 Tsp Corn flour
3 Green chillies, finely chopped
1/4 Cup Pudina, chopped
Salt to taste
1 Cup Paneer, grated
Oil for frying

Method :

Mix everything and add very little water to get the pakoda consistency dough.
Heat oil in a kadai, pour little hot oil in the paneer mixture to get more crispier.
Drop small pieces in a hot oil and deep fry them in a medium flame.
Serve hot with ketchup.



Linking this with Know your Flour @ Jagruti's Cooking Odyssey



Master Chef Contest" @ Divya's Page


Chicken Roast



Ingredients :

4 Chicken Leg piece
2 Onions, chopped
1/2 Tbsp Ginger Garlic paste
1 Tsp Turmeric Powder
1/2 Tbsp Chilli powder
Lemon juice from half lemon
Salt to taste
1/2 Cup Cornflakes, Powdered
1/4 Cup Wheat flour
Oil for shallow frying

Method :

Add Onion, turmeric powder, chilli powder, ginger garlic paste, lemon juice and salt in a mixie.
Grind them into fine paste.
Slightly cut the leg pieces so that the masala and flavor enters inside while marinating.
Add the onion mixture in chicken and mix well.
Marinate for 4 to 5 hrs in fridge. ( 2 hrs is enough if no time)
Add powdered cornflakes, wheat flour and little salt in a plate. Mix well.
After marinating, remove chicken and roll it in the cornflakes n wheat flour.
Heat oil in a pan and shallow fry it in low flame.
Remove and serve hot.



Linking this recipe with  Master Chef Contest" @ Divya's Page






June 28, 2012

Chicken Masala - Kerala Style

Ingredients :

Section A :

2 Onions, sliced
5 Garlic pods
Small piece of Ginger
2 Green chillies
1/2 Tsp Turmeric powder
1/2 Tbsp Chilli powder
1/2 Tbsp Chicken masala powder
Handful of Curry leaves
1 Tomato,sliced
3 Tbsp Oil ( I used vegetable oil, for authentic flavor use coconut oil)
Salt to taste

Section B :

250 Gms Chicken
1/2 Tsp Turmeric powder
1/2 Tsp Chicken masala powder
1 Tsp Chilli powder
Salt to taste

Method:

Add all section B ingredients in a pressure cooker with little water and cook for 2 whistle.
Remove and keep aside.

Heat oil in a kadai and add curry leaves, fry them and add the sliced onions.
Fry the onions till light brown colour.
Meanwhile, chop green chillies, garlic and ginger in a food processor or chop them very fine.
Add this to the fried onion and saute well.
Now add turmeric powder, chilli powder, chicken masala powder and salt.
Mix well and add sliced tomato.
Cook for 2 minutes and add the cooked chicken along with water.
Simmer for 3 - 4 minutes and remove from flame.
Serve with hot rice.



Linking this recipe with Master Chef Contest" @ Divya's Page


 Kerala Kitchen  hosted by Julie @  Erivum Puliyum

 




Spicy Paneer Fried rice


 Ingredients:

1 Cup Rice, cooked (Basmati or raw rice)
1/2 Cup  Cabbage, shredded
1/2 Cup Capsicum, sliced
1 Egg
1/2 Cup Paneer, chopped into small cubes
1/2 Tbsp Red chilli paste
1/2 Tbsp Spicy Basil Thai sauce
Handful of spring onions, chopped
Salt to taste
1 Tbsp Oil

Red chilli paste :

Soak 10 - 15 Dry red chillies overnight and grind them into fine paste.

Method :

Heat oil in a pan and add the egg, scramble them.
Add the shredded cabbage and saute for couple of minutes.
Now add the capsicum and saute them for a minute.
I have chopped paneer into small cubes, to get it in every spoon i eat:) Now fry the chopped paneer in oil and keep aside. Instead of frying, shallow fry or saute can also be done.
Add the fried paneer in cabbage capsicum mixture. 
Now add red chilli paste and spicy basil thai sauce, mix well and saute for 2 mins.
Add the cooked rice and mix well.
Turn off the flame and garnish with spring onions.
Served this spicy rice with chilled ice tea.



Note :

Reduce or add red chilli paste according to your taste.

Linking this recipe with Master Chef Contest" @ Divya's Page



Let's Party - Fusion Food












Tangy paneer n peas in yippee noodles

Whenever we shop grocery items, my husband picks Top ramen or yippee noodles and drop it in basket...he loves it and ofcourse these packets helps us when we r busy, tired of cooking or sick...I used to prepare varieties of recipes only using hakka or the plain one but never tried with maggie/top ramen/yippee..My husband loves all tangy  dishes, so all my tomato based recipes goes only to him :) Recently i tried this recipe and it was too good...now he is asking me to try recipes with the yippee noodles....have to think on them ;)
Ok lets move to our recipe...This is very easy and simple recipe...

 Ingredients :

1 Yippee noodles (any noodles)
Noodles masala packet
1 Big tomato, Finely chopped
1/2 Cup Paneer , chopped
1/4 Cup Green peas ( I have used sprouted peas)
1 Maggie chicken cube
Salt (if needed)
1 Tbsp Oil


Method :

Cook noodles with masala packet as per the instruction in the pack, keep aside.


Now heat oil in a kadai and add the chopped tomatoes.


Cook until it gets mashed.


Add peas and little water. Let it cook for 3 - 4 minutes or until peas gets cooked.


Add the chopped paneer and toss well.
Now add the Maggie chicken cube powder and mix well.


Add the cooked noodles and simmer it for couple of minutes.


Serve hot and enjoi the tangy flavor.


Note :

Both noodles masala and chicken cube contains salt...so add salt, if needed.

Linking this recipe with Master Chef Contest" @ Divya's Page



Let's Party - Fusion Food





Healthy Roti

Ingredients :

1 Cup Wheat flour
1/2 Cup Oats, powdered
1/2 Cup Health mix powder (any brand, i have used homemade)
1/2 Cup Paneer, Grated
1 Carrot, Grated
2 Green chillies
1/4 Cup pudina/Mint leaves
1/2 Tsp Jeera
Salt to taste
Water and Oil for kneading

Method :

Chop Mint leaves and green chillies in a food processor or grind coarsely in a mixie.
Mix everything and knead them to chapathi/roti dough consistency using water and oil .
Divide into small balls and roll them in a rolling pin.
Cook in a tawa (medium flame ) using little oil.
Serve hot.



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 Know your Flour @ Jagruti's Cooking Odyssey







June 27, 2012

Mutton Soup - Easy Version

This easy version always reminds my childhood days....waiting in front of cooker while my mom cooks mutton for the fry or kurma...she used to serve that mutton water by adding pepper and salt in small tumbler..wow...used to taste awesome..
Later i started improvising by adding cooked toor dal in that soup to get the consistency..sometimes i used to have this with hot rice too..
 Few days back,  posted my mutton fried rice recipe and had mentioned that, will post mutton soup with the reserved mutton water....Here is the easy mutton soup....



Ingredients:

Section A :

250 Gms Mutton
1 Onion, finely chopped
1 Tomato, finely chopped
1 Tbsp Ginger Garlic paste
1 Tsp Turmeric powder
1 Tsp Chilli powder
1 Tsp Mutton masala
Salt to taste

Section B :

1 Cup Toor dal, cooked and mashed
1 Tsp pepper powder
Coriander leaves for garnishing

Method :

Pressure cook the section A ingredients for 20 minutes or until the mutton gets cooked.
Wait for the steam to release and remove the mutton pieces separately.
Now heat the reserved mutton water and add the mashed toor dal.
Let it boil for couple of minutes. Adjust salt and add pepper powder.
Turn off the flame and add coriander leaves before serving.



Note :

Adjust pepper powder according to your spicy level.
Even saunf tempering can be done for the extra flavor.


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Paneer Mozzarella Muffins

Last week i was gifted muffin tray by my husband and he took me to bakers shop to buy ingredients for baking items....wow, what a day!!!! I was completely lost by the shop...purchased lots of baking utensils and ingredients...Since the day he bought muffin tray, i started trying muffin almost once in a couple of days...First started basic vanilla muffin then tried with apple....Recently had a chance to see savory muffins from my blogger friend sangeetha's Spicy Treats. It was so yummy and thought of trying out with the ingredients which i had at home...
This is adapted from her blog and made some changes of my own.....Do visit her blog for the actual recipe :)Thank you sangeetha for sharing this recipe...this turned awesome and we had a great day!!!!



Ingredients :

1 Cup All purpose flour
2 Garlic pods, finely chopped
4 Green chillies, finely chopped
1/2 Cup Mozzarella cheese, grated
1/2 Cup Cottage cheese (Paneer ), grated
1/2 Tsp Mixed Herbs, dried
2 Tbsp Butter
1/2 Tbsp Baking Powder
1/2 Cup Milk
1/2 Tsp salt
1 Egg

Method :

Break egg and beat lightly, keep aside.
Preheat oven to 200 degree C.
The recipe calls for chopping garlic and green chillies but i chopped them together in a chopper to get very fine ones and more spicy.
Mix flour, garlic n chilli, mixed herbs, baking powder and salt in a bowl.


Now add the grated paneer and grated mozzarella cheese.Mix well.


Take a separate bowl, add butter followed by milk and half of the egg.


Mix well and add it to the flour mixture.


Gently mix them. Meanwhile line the muffin tray with muffin cups and fill 3/4 th of it.
Bake it for 15 to 20 minutes or until the top layer turns light golden brown.
I served with mayo and continental sauce...






Note :
One whole egg can be used if you use 2 cups of flour.

Linking this recipe with Master Chef Contest" @ Divya's Page


 



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